2 cups Sweet Baby Ray’s Original BBQ Sauce
1 quart Pulled Pork
6 cups Mac-n-Cheese, prepared
1 cup Garlic Crumbs
¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce
¾ cup Panko Bread Crumbs
4–6 lbs. Pork Butt, boneless
¾ cup Garlic, granulated
¼ cup pepper, black, ground
¼ cup salt, Kosher
Directions Using a cast iron pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.
Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed.
Place the pork into a pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.